Name: Duck Legs Braised with Indian Spices
Yield: Makes 6 main-course servings
Cuisine: Indian
Ingredients: Salt and pepper; 2 garlic cloves, peeled and chopped fine; 1 stick (8 tablespoons) unsalted butter; 2 cups brown duck broth, chicken broth, or water; 1 cup plain yogurt; 1 cup heavy cream; 2 tablespoons grated fresh ginger; 1 tablespoon Garam Masala Spice Mixture or good-quality curry powder; 6 duck legs, including both thighs and drumsticks; 2 medium onions, peeled and chopped fine; 3 tablespoons vegetable oil

Preparation info

Makes
6
main-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

They don’t seem to cook a lot of duck in India—recipes are scarce—but the braising techniques used for lamb, which is served a lot, work in the same way for duck. You just have to be careful to eliminate most of the fat that the duck renders as it cooks. You can make this dish with both duck breasts and legs, or you can serve just legs and use the breasts for another recipe. This recipe makes a lot of sauce, so be sure to serve it with plenty of rice, preferably fragrant white basmati rice.